CN104920943A - Mung bean vermicelli rich in protein and production method of mung bean vermicelli - Google Patents
Mung bean vermicelli rich in protein and production method of mung bean vermicelli Download PDFInfo
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- CN104920943A CN104920943A CN201510306881.4A CN201510306881A CN104920943A CN 104920943 A CN104920943 A CN 104920943A CN 201510306881 A CN201510306881 A CN 201510306881A CN 104920943 A CN104920943 A CN 104920943A
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Abstract
The invention discloses mung bean vermicelli which is rich in protein, and a production method of the mung bean vermicelli, and relates to the technical field of production of nutritional vermicelli. The mung bean vermicelli is prepared from the following raw materials in parts by weight: 90-100 parts of mung bean starch, 12-15 parts of vegetable juice, 10-12 parts of lactalbumin powder, 8-10 parts of fish protein powder ,5-8 parts of soybean isolated protein powder, 6-9 parts of black fungus powder, 5-8 parts of lotus root starch, 3-5 parts of hericium erinaceus powder, 1-3 parts of an amino acid additive and 6-10 parts of vegetable oil. The green bean vermicelli disclosed by the invention does not contain any chemical substances or pigments, so that the mung bean vermicelli is high in edible safety; the produced vermicelli has the odour of fruits, is not oily after being put in a pot, is smooth, fine, smooth and tenacious after being put in mouths, and is delicious in taste.
Description
Technical field:
The present invention relates to nutrient vermicelli production technical field, be specifically related to a kind of rich proteinaceous green bean vermicelli and production method thereof.
Background technology:
Bean vermicelli is one of common food of China, is the filament food that a kind of mung bean, starch from sweet potato etc. are made, therefore named bean vermicelli.Similar fine flour strip, peddles after drying, preferably first soakedly before edible makes its soft, and the diameter of bean vermicelli is generally in 0.5 millimeter, and this is also that it has the origin of the name of " silk ".
A lot of people likes eating bean vermicelli, but bean vermicelli exists the single shortcoming of nutritional labeling, and nutritive value is not high, is not suitable for some special populations.Protein content in bean vermicelli is very low, and in order to improve the nutritive value of bean vermicelli, our company develops a kind of rich proteinaceous green bean vermicelli, and it has nutritious, easy to digest, that edible safety is high feature.
Summary of the invention:
Technical problem to be solved by this invention is to provide the proteinaceous green bean vermicelli of richness and production method thereof that a kind of rich in nutrition content, edible safety are high.
Technical problem to be solved by this invention adopts following technical scheme to realize:
A kind of rich proteinaceous green bean vermicelli, be made up of the raw material of following mass fraction:
Green starch 90-100 part, fruit syrup 12-15 part, PURE WHEY 10-12 part, fish protein powder 8-10 part, soybean isolate protein powder 5-8 part, black fungus powder 6-9 part, lotus root starch 5-8 part, Hericium erinaceus powder 3-5 part, amino acid additive 1-3 part, vegetable oil 6-10 part.
Described fruit syrup adopts to join after peeling and corning of fruits stripping and slicing in juice extractor, then the water gaging filtration of squeezing the juice such as to add and form, and fruit is selected from one or more in apple, grape, orange, pineapple, pawpaw, "Hami" melon, mango, coconut, shaddock.
Described amino acid additive is selected from one or more in lysine, methionine, arginine, tryptophan.
Described vegetable oil is selected from the one in rapeseed oil, peanut oil, sesame oil, soybean oil, tea-seed oil.
A production method for the proteinaceous green bean vermicelli of richness, comprises the following steps:
(1) first 1/10 green starch is scattered in 60 DEG C of hot water, and adds black fungus powder, lotus root starch, Hericium erinaceus powder and vegetable oil, make it mix, then pour boiling water and make paste hardening;
(2) fruit syrup, remaining green starch, PURE WHEY, fish protein powder, soybean isolate protein powder and amino acid additive is added in the paste mixed up to step (1), limit edged is rubd, feel like jelly in feel powder face, flexible and examination wooden dipper bar shaped evenly;
(3) join in wooden dipper by the powder face mixed up in step (2), one holds wooden dipper in hands, and powder face beaten by another hand-held wooden mallet makes bean vermicelli extrude from wooden dipper bottom outlet;
(4) directly drained to by the bean vermicelli that step (3) is extruded and fill in the pot of boiling water, choose cold water in bamboo pole by bean vermicelli when bean vermicelli soon floats to the water surface, cooled bean vermicelli is put on bamboo pole and balances draining;
(5) bean vermicelli after draining being put into the freezer that temperature is not less than 8 DEG C is refrigerated to icing, then takes out bean vermicelli and puts it into ice-melt in warm water, draw and bean vermicelli is all scattered, then the bean vermicelli after ice-melt is put into airing on frame with hand rubbing;
(6) bean vermicelli chopper good for airing is cut into the length of 30-40cm, can sells finally by after weighing, vacuum packaging.
The invention has the beneficial effects as follows:
(1) take green starch as primary raw material, be aided with the PURE WHEY of high protein, fish protein powder and soybean isolate protein powder, nutritious fruit syrup, black fungus powder, lotus root starch and Hericium erinaceus powder, and the necessary amino acid of human body, nutritional labeling variation and human body easily absorb;
(2) use of vegetable oil can increase the slipping of bean vermicelli, improves mouthfeel;
(3) do not add any chemical substance and pigment, edible safety is high;
(4) bean vermicelli produced is cooked oiliness, and entrance is smooth, fine and smooth, chewiness, delicious flavour.
Detailed description of the invention:
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
A kind of rich proteinaceous green bean vermicelli, be made up of the raw material of following mass fraction:
Green starch 90 parts, cider 12 parts, PURE WHEY 10 parts, fish protein powder 8 parts, soybean isolate protein powder 5 parts, black fungus powder 6 parts, lotus root starch 5 parts, 3 parts, Hericium erinaceus powder, amino acid additive 1 part, peanut oil 6 parts.
Wherein, cider adopts to join after apple peel stripping and slicing in juice extractor, then the water gaging filtration of squeezing the juice such as to add and form; Amino acid additive is made up of the lysine of equivalent, methionine, arginine and tryptophan.
Carry out the production of green bean vermicelli according to above-mentioned raw materials formula, comprise the following steps:
(1) first 1/10 green starch is scattered in 60 DEG C of hot water, and adds black fungus powder, lotus root starch, Hericium erinaceus powder and vegetable oil, make it mix, then pour boiling water and make paste hardening;
(2) fruit syrup, remaining green starch, PURE WHEY, fish protein powder, soybean isolate protein powder and amino acid additive is added in the paste mixed up to step (1), limit edged is rubd, feel like jelly in feel powder face, flexible and examination wooden dipper bar shaped evenly;
(3) join in wooden dipper by the powder face mixed up in step (2), one holds wooden dipper in hands, and powder face beaten by another hand-held wooden mallet makes bean vermicelli extrude from wooden dipper bottom outlet;
(4) directly drained to by the bean vermicelli that step (3) is extruded and fill in the pot of boiling water, choose cold water in bamboo pole by bean vermicelli when bean vermicelli soon floats to the water surface, cooled bean vermicelli is put on bamboo pole and balances draining;
(5) bean vermicelli after draining being put into the freezer that temperature is not less than 8 DEG C is refrigerated to icing, then takes out bean vermicelli and puts it into ice-melt in warm water, draw and bean vermicelli is all scattered, then the bean vermicelli after ice-melt is put into airing on frame with hand rubbing;
(6) bean vermicelli chopper good for airing is cut into the length of 30-40cm, can sells finally by after weighing, vacuum packaging.
Embodiment 2
A kind of rich proteinaceous green bean vermicelli, be made up of the raw material of following mass fraction:
Green starch 95 parts, grape juice 14 parts, PURE WHEY 11 parts, fish protein powder 9 parts, soybean isolate protein powder 7 parts, black fungus powder 6 parts, lotus root starch 5 parts, 4 parts, Hericium erinaceus powder, amino acid additive 2 parts, peanut oil 8 parts.
Wherein, grape juice be adopt grape is removed the peel stripping and slicing after join in juice extractor, then the water gaging filtration of squeezing the juice such as to add and form; Amino acid additive is made up of the lysine of equivalent, methionine, arginine and tryptophan.
The production method of the present embodiment bean vermicelli is with embodiment 1.
Embodiment 3
A kind of rich proteinaceous green bean vermicelli, be made up of the raw material of following mass fraction:
Green starch 100 parts, cider 15 parts, PURE WHEY 12 parts, fish protein powder 10 parts, soybean isolate protein powder 8 parts, black fungus powder 9 parts, lotus root starch 8 parts, 5 parts, Hericium erinaceus powder, amino acid additive 3 parts, peanut oil 10 parts.
Wherein, cider adopts to join after apple peel stripping and slicing in juice extractor, then the water gaging filtration of squeezing the juice such as to add and form; Amino acid additive is made up of the lysine of equivalent, methionine, arginine and tryptophan.
The production method of the present embodiment bean vermicelli is with embodiment 1.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (6)
1. the proteinaceous green bean vermicelli of richness, is characterized in that, is made up of the raw material of following mass fraction:
Green starch 90-100 part, fruit syrup 12-15 part, PURE WHEY 10-12 part, fish protein powder 8-10 part, soybean isolate protein powder 5-8 part, black fungus powder 6-9 part, lotus root starch 5-8 part, Hericium erinaceus powder 3-5 part, amino acid additive 1-3 part, vegetable oil 6-10 part.
2. the proteinaceous green bean vermicelli of richness according to claim 1, is characterized in that: described fruit syrup adopts to join after peeling and corning of fruits stripping and slicing in juice extractor, then the water gaging filtration of squeezing the juice such as to add and form.
3. the proteinaceous green bean vermicelli of richness according to claim 2, is characterized in that: described fruit is selected from one or more in apple, grape, orange, pineapple, pawpaw, "Hami" melon, mango, coconut, shaddock.
4. the proteinaceous green bean vermicelli of richness according to claim 1, is characterized in that: described amino acid additive is selected from one or more in lysine, methionine, arginine, tryptophan.
5. the proteinaceous green bean vermicelli of richness according to claim 1, is characterized in that: described vegetable oil is selected from the one in rapeseed oil, peanut oil, sesame oil, soybean oil, tea-seed oil.
6. a production method for rich proteinaceous green bean vermicelli as claimed in claim 1, is characterized in that, comprise the following steps:
(1) first 1/10 green starch is scattered in 60 DEG C of hot water, and adds black fungus powder, lotus root starch, Hericium erinaceus powder and vegetable oil, make it mix, then pour boiling water and make paste hardening;
(2) fruit syrup, remaining green starch, PURE WHEY, fish protein powder, soybean isolate protein powder and amino acid additive is added in the paste mixed up to step (1), limit edged is rubd, feel like jelly in feel powder face, flexible and examination wooden dipper bar shaped evenly;
(3) join in wooden dipper by the powder face mixed up in step (2), one holds wooden dipper in hands, and powder face beaten by another hand-held wooden mallet makes bean vermicelli extrude from wooden dipper bottom outlet;
(4) directly drained to by the bean vermicelli that step (3) is extruded and fill in the pot of boiling water, choose cold water in bamboo pole by bean vermicelli when bean vermicelli soon floats to the water surface, cooled bean vermicelli is put on bamboo pole and balances draining;
(5) bean vermicelli after draining being put into the freezer that temperature is not less than 8 DEG C is refrigerated to icing, then takes out bean vermicelli and puts it into ice-melt in warm water, draw and bean vermicelli is all scattered, then the bean vermicelli after ice-melt is put into airing on frame with hand rubbing;
(6) bean vermicelli chopper good for airing is cut into the length of 30-40cm, can sells finally by after weighing, vacuum packaging.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510306881.4A CN104920943A (en) | 2015-06-04 | 2015-06-04 | Mung bean vermicelli rich in protein and production method of mung bean vermicelli |
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| CN201510306881.4A CN104920943A (en) | 2015-06-04 | 2015-06-04 | Mung bean vermicelli rich in protein and production method of mung bean vermicelli |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106579350A (en) * | 2016-12-23 | 2017-04-26 | 何高俊 | Nutritionally balanced mung bean vermicelli and preparation method thereof |
| CN107095280A (en) * | 2017-05-18 | 2017-08-29 | 颍上县天好食品有限公司 | One kind has health-care effect sweet potato noodles and preparation method thereof |
| CN111920036A (en) * | 2019-05-13 | 2020-11-13 | 安徽省寿县春申府食品有限公司 | Fruit vermicelli and preparation method thereof |
| CN112220034A (en) * | 2020-10-27 | 2021-01-15 | 关志远 | Starch product containing hericium erinaceus powder and processing method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1689434A (en) * | 2004-04-21 | 2005-11-02 | 宋吉辉 | Instant vermicelli and its production method |
| CN104642858A (en) * | 2013-11-16 | 2015-05-27 | 胡立明 | Fruit and vegetable health-care nutritious vermicelli |
-
2015
- 2015-06-04 CN CN201510306881.4A patent/CN104920943A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1689434A (en) * | 2004-04-21 | 2005-11-02 | 宋吉辉 | Instant vermicelli and its production method |
| CN104642858A (en) * | 2013-11-16 | 2015-05-27 | 胡立明 | Fruit and vegetable health-care nutritious vermicelli |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106579350A (en) * | 2016-12-23 | 2017-04-26 | 何高俊 | Nutritionally balanced mung bean vermicelli and preparation method thereof |
| CN107095280A (en) * | 2017-05-18 | 2017-08-29 | 颍上县天好食品有限公司 | One kind has health-care effect sweet potato noodles and preparation method thereof |
| CN111920036A (en) * | 2019-05-13 | 2020-11-13 | 安徽省寿县春申府食品有限公司 | Fruit vermicelli and preparation method thereof |
| CN112220034A (en) * | 2020-10-27 | 2021-01-15 | 关志远 | Starch product containing hericium erinaceus powder and processing method thereof |
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Application publication date: 20150923 |
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